A classic salad made simple. While it may seem like the item called “Greek salad”, hero of diner menus from coast to coast, must be an American invention, the combination of onion, tomato, cucumber, pepper and olives actually has been enjoyed on tables in Greece for decades, where it is called a “country salad”. In this version the standard, very salty feta cheese has been replaced with far healthier chickpeas for a lighter taste. The dressing, a light and tart lemon vinaigrette laced with honey and oregano, is true to its Grecian roots.
Serving Size: 6
Prep Time: 20 minutes
8 cups romaine lettuce, cut into bite size
1/2 red onion, julienned
3 plum tomatoes, cut into slices
1 green bell pepper, julienned
1/2 English cucumber, cut half lengthwise, then sliced
1/4 cup black Kalamata olive, sliced
3/4 cup chickpeas, drained and rinsed
2 teaspoons fresh garlic, minced
1/4 cup lemon juice
1/4 cup red wine vinegar
2 1/2 tablespoons olive oil
1 tablespoon honey
1 1/2 teaspoons fresh oregano, minced
1/2 teaspoon ground black pepper
Pinch salt (optional)
1. In a small bowl combine the ingredients for the vinaigrette, mix well. Set aside.
2. Chop romaine into bite size.
3. Slice the red onion, plum tomatoes, green pepper and cucumber.
4. In a salad bowl combine vegetables with the chickpeas and olives.
5. Fold in the dressing and serve.
Nutritional Data: calories 121, fat 6.5g, sat fat 1g, cholesterol 0mg, sodium 89mg, carbohydrates 14.5g, fiber 4g, sugars 6.69g, protein 3.26g
Created by Executive Chef Edwin Cabrera, Copyright © AdventHealth Press